Chocolate and brown butter ganache, coconut, avocado ice cream

David Everitt-Matthias fully demonstrates his playful flair with this chocolate and brown butter ganache recipe. The nuttiness of the brown butter along with the rich chocolate, coffee-tinged chicory glaze, avocado ice cream and coconut gel makes this harmonious dish something a little more challenging than your standard chocolate pudding, but the finished dish is truly astonishing.

Place the caster sugar, water and Malibu into a saucepan, bring to the boil and add the lime juice. Add the coconut slices and lower the heat until gently simmering. Poach for 20 minutes then drain, reserving the syrup for future use

Cook over a low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of the spoon (it should register about 84°C on a thermometer). Strain immediately through a fine sieve into a bowl and leave to cool

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Place the avocado, rum, vitamin c powder, lime juice and zest in a blender and blitz until smooth

In a mixing bowl, whisk the yolks and salt until pale and creamy, then add the cocoa powder. Slowly drizzle in the beurre noisette, as if making a mayonnaise. Then, fold this into the chocolate and cream mix

Finally, whip the remaining double cream to ribbon stage and fold into the mix. Pour the mixture into 12 metal rings, 5cm in diameter and 5cm high, filling them two thirds full

250g of double cream

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Chill for 2 hours until set, keeping the remaining chocolate mixture at room temperature. Once the chocolate has set, push it up the sides of the moulds with your fingers so a well is formed in the centre

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Squeeze in the coconut gel to just below the height of the chocolate. Place back in the fridge to set

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For the chicory glaze, place the water and caster sugar in a small thick-bottomed saucepan. Dissolve the sugar slowly then raise the heat until a deep and dark caramel forms

125g of sugar

50g of water

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Whisk in the double cream and the chicory essence - be careful as it will splutter

17g of chicory essence

135g of double cream

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Stir until the sugar has dissolved, then whisk the soaked gelatine into the caramel. Whisk in the vegetable oil, bring back to the boil then pass through a fine chinois

1 gelatine leaf, soaked

20g of vegetable oil

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Remove the chocolate ganaches from the fridge, cover with the remaining chocolate to within 2mm from the top of the ring and smooth over. Pour the chicory glaze onto the chocolate until level with the top of the moulds. Return to the fridge until needed

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15 minutes before serving, remove the ice cream from the freezer and place in the fridge. Remove the ganache from the fridge and unmould

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To serve, place a line of crumble on each plate then arrange the ganache alongside. Dot with the coconut gel and garnish the ganache with coconut chips. Place a quenelle of ice cream next to the ganache and lay a strip of butterscotch across the ice cream. Serve immediately

David Everitt Matthias does not do anything by halves: he opened his restaurant, Le Champignon Sauvage, over twenty five years ago and hasn’t missed a service since, he writes his own cookbooks and forages himself for many of the ingredients that appear in his dishes.